Jamaican Jerk Paste
Bursting with bold, vibrant flavors, this Jamaican Jerk Paste is your passport to authentic Caribbean cuisine. Made with aromatic scallions, fiery habanero peppers (or Scotch bonnets), and a warm blend of allspice, cinnamon, and nutmeg, this homemade paste delivers the perfect balance of heat, sweetness, and earthiness. Fresh ginger, garlic, thyme, and a splash of soy sauce and lime juice enhance its complexity, while dark brown sugar adds a subtle caramelized depth. Perfect as a marinade for chicken, pork, seafood, or even grilled veggies, this versatile paste is easy to make in just 10 minutes using a blender or food processor. Store it in your fridge for up to a week and unleash the flavors of Jamaica in your kitchen with every bite.
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Recipe Information
Ingredients
- 6 stalks Scallions (green onions)
- 4 cloves Garlic cloves
- 1 inch Fresh ginger
- 2 Habanero peppers (or Scotch bonnets)
- 2 tablespoons Fresh thyme leaves
- 2 teaspoons Ground allspice
- 0.5 teaspoons Ground cinnamon
- 0.5 teaspoons Ground nutmeg
- 2 tablespoons Dark brown sugar
- 2 tablespoons Soy sauce
- 2 tablespoons Lime juice
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 tablespoon White vinegar
Instructions
Trim and roughly chop the scallions. Peel the garlic cloves and fresh ginger.
Remove the stems from the habanero peppers. For milder heat, remove the seeds as well (optional).
In a blender or food processor, add the scallions, garlic, ginger, habanero peppers, and thyme leaves.
Add the ground allspice, cinnamon, nutmeg, and dark brown sugar to the blender.
Pour in the soy sauce, lime juice, olive oil, and white vinegar.
Season with salt and black pepper.
Blend the mixture on high until you achieve a smooth, thick paste. Scrape down the sides of the blender as needed to ensure everything is fully incorporated.
Taste the paste and adjust seasoning or heat by adding extra salt or another habanero, if desired.
Transfer the jerk paste to a clean jar or airtight container and refrigerate. Use as a marinade for meats, seafood, or vegetables. The paste can be stored in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
480 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3538 mg | 154% | |
| Total Carbohydrate | 53.6 g | 19% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 32.5 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 149 mg | 11% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 607 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
